Lemons and Summer

Maybe because it’s easy, maybe because it requires me to pay attention while cooking. I always have a moment when I think it’s not going to come together. Typically I use the double boiler method. This time I used my food processor. It’s less of an arm workout. I’ve seen recipes with the whole egg and others with just the egg yolk. Egg yolk works best for me, I never need to strain my curd. You can find the original food processor recipe from Food Network here. The recipe below is what I ended up doing with the Food Network version.

Materials:

Knife

Micro zester

Funnel strainer

Food processor

Whisk

Cling wrap

4 (5.6) ounce jars

2-4 quart pot

Ingredients:

3-4 lemons

1 1/2 cups sugar

1/4 pound salted butter, room temperature

4 extra-large eggs

1 cup lemon juice (3 to 4 lemons)

Directions:

Using the micro zester, remove the zest of 3 lemons. Avoid the white pith.

Put the zest in a food processor fitted with the steel blade and add the sugar pulsing until the zest is minced into the sugar.

Add the butter in pieces into the food processor and run it until creamed

Add the egg yolks, 1 at a time, and then add the lemon juice.

Pour the mixture into your pot and whisk constantly over low/medium heat until thickened (about 10 minutes). The lemon curd will thicken at about 170 degrees F, or just below simmer.

Remove your curd the heat and inside jars of your choice. Place cling wrap directly onto the curd so that when it cools it doesn’t form a skin.